Pork Medallions with Olive and Caper Sauce

Elevate your weeknight dinner routine with these flavorful Pork Medallions with Olive and Caper Sauce, a dish that seamlessly combines savory, tangy, and zesty notes. Tender slices of seared pork tenderloin are bathed in a luscious sauce made from briny Kalamata olives, capers, and a splash of white wine, perfectly balanced with a hint of fresh lemon juice. This quick and elegant recipe, ready in just 35 minutes, highlights its Mediterranean-inspired flavors with a fragrant garlic base and a garnish of fresh parsley. Ideal for both casual dinners and special occasions, this dish pairs beautifully with creamy mashed potatoes or a crisp green salad, making it a versatile and crowd-pleasing option. Enjoy a restaurant-quality meal prepared in the comfort of your own kitchen!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece (about 1 pound) Pork tenderloin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 cloves, minced Garlic
• 0.5 cup Chicken broth
• 0.33 cup White wine
• 0.25 cup, pitted and chopped Kalamata olives
• 2 tablespoons, drained Capers
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Trim the pork tenderloin, removing any silver skin, and slice it into 1-inch thick medallions.

Step 2

Season the pork medallions on both sides with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

Sear the pork medallions for 2-3 minutes on each side, or until golden brown and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.

Step 5

Reduce the heat to medium and add the remaining olive oil and butter to the skillet.

Step 6

Sauté the minced garlic for 30 seconds, or until fragrant, being careful not to burn it.

Step 7

Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet.

Step 8

Add the chicken broth, kalamata olives, capers, and lemon juice, stirring to combine.

Step 9

Simmer the sauce for 3-4 minutes, allowing it to reduce slightly.

Step 10

Return the pork medallions to the skillet, spooning the sauce over them, and cook for another 2 minutes to warm through.

Step 11

Garnish with fresh parsley and serve immediately. Pair with mashed potatoes or a simple green salad for a complete meal.

Nutrition Facts

Serving size	(648.0g)

Amount per serving	% Daily Value*
Calories	1037.2

Total Fat 54.6g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 370.4mg	0%
Sodium 5026.8mg	0%
Total Carbohydrate 8.2g	0%
Dietary Fiber 4.8g	0%
Total Sugars 0.9g
Protein 112.6g	0%

Vitamin D 36.3IU	0%
Calcium 117.3mg	0%
Iron 8.0mg	0%
Potassium 2241.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 46.2%

Carbs: 3.4%